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Gallery Pickled Beet Salad with Watercress Recipe Summary Servings: 12
Ingredients Ingredient Checklist 6 beets, peeled and cut into matchsticks 1 medium red onion, cut into 1/8-inch-thick rounds 3 oranges 1 cup red-wine vinegar 6 tablespoons sugar 1 1/2 cups dried cranberries 1 pound watercress
Gallery Pickled Beet Salad with Watercress
Recipe Summary Servings: 12
Gallery
Pickled Beet Salad with Watercress
Pickled Beet Salad with Watercress
Pickled Beet Salad with Watercress
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 6 beets, peeled and cut into matchsticks 1 medium red onion, cut into 1/8-inch-thick rounds 3 oranges 1 cup red-wine vinegar 6 tablespoons sugar 1 1/2 cups dried cranberries 1 pound watercress
Directions
Place beet and onion pieces in medium bowl; toss to combine. Set aside. Working over a bowl, cut away peel, pith, and outer membranes from oranges; cut flesh away from membranes, collecting sections and juice in bowl. Squeeze juice from membranes before discarding them. Set fruit and juice aside.
In a small saucepan over medium heat, bring vinegar, sugar, and 1/2 cup water to a boil. Stir until sugar is dissolved, about 2 minutes. Pour liquid over reserved beet-and-onion mixture; let stand until vinegar mixture reaches room temperature, about 30 minutes. Add reserved orange segments, juice, and dried cranberries; toss gently.
Place watercress in large serving bowl. With a slotted spoon, spoon beet mixture over watercress. Serve.
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All Reviews for Pickled Beet Salad with Watercress
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pickled Beet Salad with Watercress
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest